Sea Bass with Wine-Braised Greens

Charmaine Lu -
  • 1 tsp olive oil
  • 50g butter
  • 2 sea bass fillets, skin scored
  • ½ shredded Savoy cabbage
  • 150g peas
  • 100ml white wine
  • Heat the oil and butter in a pan and season the fish. Fry, skin-side down, for 3 mins, then flip the fillets and fry for 2 mins more. Remove and set aside.
  • Add the peas and cabbage to the pan and toss to coat in the butter and oil. Once wilted, pour in the wine and some seasoning. Bubble away for 4 mins, then serve on two plates with the greens topped with a fish fillet. Drizzle with pan juices and enjoy.
15 mins
2 serving